Spicy Corn Quesadillas Recipes

CORN QUESADILLAS

Steps:

• Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

SPICY CORN QUESADILLAS

Steps:

• Let the oil heat in a large skillet.
• Add the onion and garlic; saute for 5 minutes or until the onion is softened.
• Add in the carrot; saute for 2 mintues.
• ADd the jalapeno pepper, corn, cumin, coriander, and cilantro; stir to combine.
• Cover and cook for 3-4 minutes; stir often.
• Add salt and pepper to taste; remove skillet from heat.
• Add in the cheese; stir.
• Cover and let stand for a minute or two, until the cheese is partly melted.
• Spread 1/8 of the filling onto the lower half of each tortilla--leave 1/2 inch border from the edge.
• Fold the plain half of the tortilla over the filling.
• Place the quesadilla in a heated, lightly oiled skillet and cook 2-3 minutes on each side or until the cheese is melted and filling is heated.
• Cut into wedges and serve.

SPICY BEEF QUESADILLAS

Steps:

• In medium skillet, cook ground beef, corn and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
• Stir in chili powder, salt and cumin. Cook 1 minute.
• Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Place 1 tortilla in skillet. Layer tortilla with 1/3 cup cheese and 1/4 cup of beef mixture. Fold tortilla over. Cook over medium hear for 2 minutes. Carefully turn quesadilla; cook an additional 2 minutes.
• Repeat with remaining tortillas and filling. Cut each quesadilla into wedges. Serve quesadillas with salsa and sour cream.

CHILLI CORN & SPRING ONION QUESADILLA

Steps:

• Heat the oil in a frying pan, add the onion and fry for 10 mins or until softened. Add the chilli and ground coriander and cook for 1 min more. Stir through the sweetcorn, spring onions and lime zest. Season to taste.
• Pile the mixture on 1 tortilla, then top with the cheddar, mozzarella and the second tortilla. Heat a frying pan over a high heat. When hot, add the quesadilla, cook for 2 mins on one side, then turn it over and cook for 1-2 mins more, or until the cheese is melted. Cut into four and serve with some chilli sauce, if you like.

SPICY, CREAMY CORN SALSA

Steps:

• Stir sour cream and mayonnaise until well combined. Set aside.
• Combine corn, diced tomatoes, green onions, cilantro, salt, pepper, and cumin in a large bowl. Stir in sour cream mixture. Fold in Cheddar cheese.

SPICY BREAKFAST QUESADILLAS

Steps:

• Spray a skillet with cooking spray and heat over medium-low heat. Add sausages and cook, turning often, until cooked through and browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove sausages from the skillet and chop when cool enough to handle.
• Beat eggs in a small bowl with milk.
• Spray a small skillet with cooking spray and set over low heat. Add the beaten eggs, green onions, salt, and pepper; cook until edges are set, then gently turn with a spatula until scrambled, 3 to 5 minutes. Remove eggs to a plate and wipe out the skillet with a paper towel.
• Place 1 tortilla in the skillet over low heat. Top with 1/2 of the nacho cheese sauce, 1/2 of the chopped sausage, and 1/2 of the scrambled eggs. Top with another tortilla and cook, carefully turning once, just until lightly browned on both sides, about 5 minutes. Remove to a plate and repeat to cook remaining quesadilla.